I had a long pause from blog, once again.
I could say this is because of a busy life but the truth is I have been very lazy: no willing to stay in front of a pc.
I am back because I feel guilty, plus I am accumulating recipes and I don’t want to end with a stack of recipes, photos, things to write as I will end messing up everything.
To make this wonderful recipe, ideal for a festive breakfast, you have to buy a special sugar, called Belgian pearl sugar and you need a waffle iron.
Mine is really basic and cheap but I use it only now and then so it’s ok.
Let’s jump to the recipe, it comes from a Belgian friend of mine, I knew her by penpalling and I love her so much!
Liege waffles, traditional Belgian gaufre.
- 500 g plain flour
- 80 g caster sugar
- 2 tsp dry active yeast
- 150 ml lukewarm water
- 2 eggs
- 15 g soft butter
- 175 g cold butter, diced in small cubes
- 150 g Belgian pearled sugar
- Place 300 g of the total flour in a bowl with caster sugar.
- Melt yeast into the water.
- In the bowl with sugar and flour add the eggs, the 15 g soft butter, mix quickly and add the yeast.
- Knead until sticky. then pour on top the rest of the flour plus the diced butter.Do not touch it, just cover with cling film and set aside for 20-25 minutes.
- Now knead well the mixture until smooth and not so sticky anymore.
- Roll it on a floured surface in the shape of a rectangle, then sprinkle with pearled sugar ( you can add more if you have a sweet tooth).
- Now roll the dough in the shape of a sausage and cut slices bout 100 g each.Cover them with a slightly damp cloth and let them rest for about 15 minutes.
- Now you can bake your waffles or cover them with cling film and store in fridge until you want to make them.
- You can also freeze the waffle slices, when you want to make them just defrost them room temperature then bake in the waffle iron.
Waffeln gehen immer und überall, yummi!
Danke für die Gramm Angaben.
Bitte schön Jese! 🙂